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That's typically not too old for a white kit; not even close. Temperature sounds just fine. I would contact WineXpert and ask them, they know their kits better than anyone else. Let everyone know what they say. The Biolees should not have have any negative affect, if the wine was good in...

Who can say for sure, but it sounds like the wine is old, even though it's not that old age-wise and not oxidized. During its aging, did it ever get overly warm? Excessive heat will really flatten a wine quickly.

Yes, they all need topping off. Don't use anything but a similar wine for topping off. The only exceptions to this might be 1) topping off a port, which you already know needs a boost in ABV. 2) Some of the kit manufacturers say you can use water to top off. I would still use a like-wine...

In many cases, the lower the total dissolved solids (TDS) in the kit wine, the earlier it can be ready to drink. All the TDS "stuff" in the wine has to get integrated, so the less "stuff", the faster the integration. Lower end red kits, and those which don't have a grape pack typically have...

If the fermentation is close to being done, getting a stuck fermentation to restart with additional yeast is a tricky thing to try. The high alcohol in the wine will easily kill the newly introduced yeast. In most cases, that is not really necessary. Again, check the S.G. and get back to...

If in doubt, contact WineXpert directly and ask them. Offer to send that photo to them.

Yes, that's most important question, "How does it taste?"

Sounds like you are back on track with that nutrient addition. Some like to add nutrients in several smaller doses, which I guess is OK, but I have never done it that way. If you added the proper amount of nutrients in one dose, the level should hold just fine until fermentation is done...

Does sound like your TA is high, so an acid reduction should raise your pH. Of course getting all adjusted properly BEFORE fermentation is the recommended approach. However, I would not try to adjust anything after alcohol fermentation has begun. The reason - sudden changes can result in a...

I have not used Red Star Cote des Blancs, so I can't say, but some yeasts produce fermentation smell that is really intense, but not necessarily H2S. Even though this is a white, if you still suspect H2S, open the fermenter and stir it once every other day until fermentation ends. That won't...

At an SG of 1.000, the fermentation is pretty much done. What you have now is a dry wine with lots and lots of CO2 in it. Racking the CO2-filled wine to the carboy can cause it to expel some of that CO2, resulting in it getting into your air lock. Go ahead and rack it to glass. But...

I don't think you mentioned what the TA reading is. How did you test for pH value? What variety of grapes? What was the starting S.G? I doubt I would try to change the TA if alcohol fermentation has already started. At this point, wait until it is finished. If fermentation just...

Were was the actual S.G. reading your husband got from the wine? If the SG is above 1.000, give the wine a good stir, then check again in 3 days.

MK, The whole idea of being so careful about O2 exposure is of course important and necessary, but wine is a lot more forgiving than you might think, especially reds. When I suspect H2S, I use pennies to determine if the smell is actually from H2S. Pennies are not actually made of copper...

Wine naturally has sulfites in it, as the wine making process itself. I'll assume the real issue for you is you don't want to add any sulfites. I am not an expert on this subject (or any other), but I have seen "organically" made wines that don't have added sulfites. It can be done at...

Going to Scott Labs is going to the experts. I am surprised you have an H2S problem since you did provide nutrients. However, anything and everything that stresses the yeast or the MLF bacteria can result in H2S. Consider things that can cause such stress and you might find a reason. Not...

Just before filling, I would rinse the bottles with a standard Kmeta solution, turn upside down and allow to drain for 10 minutes, then immediately fill them. This might cure your problem but only time will tell. Problem sounds like more than this, though.

I am new here. I kind of jumped on your forum without first introducing myself. I'll fix that right now. I live in beautiful Northern California in Lake County, which is just north of Napa County and Sonoma County. I am also retired. I live right on the big lake, eleven miles long and...

As an obviously experienced wine maker you have made some good points. Reduless is the best choice by far but it is a relatively new product. Before it was available, the major treatment for H2S was with copper or copper sulfate. Back in those "old days" wine makers of small batches often...

If you are a person who drinks $20 bottles of wine regularly, you might be disappointed. It most likely won't produce as rich a wine as it might had it been fermented on its own pulp and skins, but it still should produce a nice wine, provided the quality of grapes from which the juice came is...